1 Spray a large non-stick frying pan with olive oil and set over a medium-high heat. Sauté onion, garlic, ginger and the chilli for 8–10 minutes, or until golden. Allow mixture to cool slightly.
2 Place onion mixture, peanut butter, yoghurt and soy sauce in a food processor, and blitz to make a chunky sauce. Transfer half to a small bowl and set aside. Scoop remainder into a large non-metallic mixing bowl, then add the chicken and mix to coat thoroughly. Cover and set aside in the fridge to marinate for at least 30 minutes.
3 When ready to cook, heat grill to high and line a large baking tray with foil. Thread marinated chicken onto eight skewers and place on baking tray. Cook the chicken under grill for 8–10 minutes, without turning, until the chicken is cooked through and any marinade is a golden brown.
4 Garnish the chicken skewers with peanuts, coriander and the shallots. Serve the skewers on a bed of steamed basmati rice with remaining satay sauce and the lime wedges.